Premium
Inhibition of malolactic fermentation of wines by products of yeast metabolism
Author(s) -
LonvaudFunel Aline,
Joyeux Annick,
Desens Catherine
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440209
Subject(s) - malolactic fermentation , yeast , fermentation , lactic acid , food science , chemistry , bacteria , wine fault , biochemistry , metabolism , mixed acid fermentation , fatty acid , composition (language) , ethanol , yeast in winemaking , ethanol fermentation , lactic acid fermentation , biology , saccharomyces cerevisiae , genetics , linguistics , philosophy
In addition to ethanol, the fermentation of grape must by yeasts produces fatty acids as secondary metabolites which inhibit growth of lactic acid bacteria. The degree of inhibition depends upon the fatty acid concentration and chain length and on the composition of the medium.